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Recent content by openpit
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Hey Dutch, what is your rule of thumb for brisket? I usually try to keep it at about 225 until internal temps get to 185-190
Sorry Rick! Welcome to the forum!
Thanks for the advice Dave! I was thinking of adding doors to the front for the air flow, that will allow me to let more or less air in as well. Do you have a cover for yours or do you ever cover anything you're cooking? If so what do you cover it with? Is covering the meat something that I...
Does anyone have experience w/ or suggestions for smoking over an open pit? I had fallen in love w/ the pit they have at the Salt Lick back in 1998 when I went to Driftwood for the first time. I am having a similar (much smaller) pit built in my backyard and would love to get suggestions...
Hey Gary, I will certainly get some pics of the new pit in working fashion! I'm getting a grate created now, so hopefully by the end of the month I'll run my first fire through it. I use my smoker quite a bit, it's parked up here at work, so we try to fire it up at least once a month if not...
I'm Eric and like the title states I reside in Grapevine TX. I currently have this little fella and just completed my Salt Lick inspired back yard open pit. Here is a pic of it during construction . I've got a couple of years experience w/ my trailer and several years experience w/ an...